Ribollita is an Italian peasant stew. When meat was too expensive to use in every meal, veggie-packed stews would be made. Not only were they tasty, they were filling and healthy.
I made this pot of goodness for Thanksgiving, along with a turkey and all the trimmings. The small amount of red pepper flakes added to the stew give it a slow-forming heat that warms like being wrapped in your favorite fluffy blanket. This stew is warm and comforting on a cold winter’s day.
Slightly adapted from Cooking Light/December 2015
- 5 oz rustic Italian bread, cut into large cubes
- 4 cups water, divided
- 8 oz purple cabbage, trimmed and thinly sliced
- 8 oz Tuscan kale, stemmed and thinly sliced
- 3 1/2 Tbsp Extra virgin olive oil
- 1 red onion, diced
- 1 cup (1/2-inch) chopped carrot
- 1 cup (1/2-inch) chopped celery
- 1/4 cup finely chopped flat-leaf parsley
- 2 Yukon gold potatoes, cut into 1/2 cubes
- 3/4 tsp sea salt
- 1/2 tsp red pepper flakes
- 2 cups organic vegetable broth
- 1 1/2 cups unsalted tomato puree
- 14 oz can Cannellini beans, drained and rinsed
- Preheat oven to 300°.
- Spread bread cubes in a single layer on a baking sheet. Bake for 20 minutes or until toasted.
- Bring 2 cups water, cabbage, and kale to a boil in a large pot over medium-high heat. Reduce heat to medium-low; cover and cook for 20 minutes or until cabbage mixture is wilted and tender. Drain.
- Heat large Dutch oven over medium-low heat. Add 1 Tbsp oil, onion, carrot, celery, and parsley to pan; cook 8 minutes or until vegetables are tender. Add potatoes; cook 10 minutes, stirring occasionally.
- Stir in cabbage mixture, salt, and red pepper flakes; cook 5 minutes.
- Stir in remaining 2 cups of water, vegetable stock, tomato puree, and beans; bring to a boil.
- Reduce heat to medium-low; cook, partially covered for 30 minutes, storing occasionally.
- Stir in bread cubes; cook for 20 minutes.
- Remove from heat and let stand for 5 minutes.
- Serve and enjoy.